DINNER MENU
Love your meal and want to buy a round of beers for the Chefs? $10
APPETIZERS
*Summer Tuna Tartare 22
Diced sushi grade ahi, cilantro lime avocado puree,
cucumber tomato salad in yuzu vinaigrette,
crushed wonton, morita ponzu glaze
Smoked Duck Wings 27 GF
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Grilled Avocado 11 VEG • GF
Heirloom tomato & smoked jalapeño coulis – salsa roja – cotija
Meat and Cheese Board 29
Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
Burrata 19 VEG • GF
Blistered, white balsamic infused heirloom
cherry tomatoes – locally made Burrata – basil pesto
Parmesan Roasted Cauliflower 16 VEG • GF
Salt and pepper dusted cauliflower oven roasted
with parmesan and finished with roasted red pepper cream
Roasted Red Pepper Hummus 16 VEG
Garbanzo, summer pepper fritto, smoked paprika oil,
cilantro and served with lavash
and farm fresh vegetables
Lump Crab Cakes 28
3 jumbo lump crab cakes – dijon aioli – local greens
Lamb Lollies 29
Citrus dijon marinated and fire grilled,
pistachio-mint pesto, feta, crushed pistachio,
honey balsamic drizzle
SOUP
Chefs Whim – MP
SALADS
Add to any salad:
Fried or Marinated • Grilled Chicken 11
Salmon 14 • Crab Cake 9
3 Blackened Jumbo Shrimp 16
Street Corn Wedge 18 VEG
Florida iceberg, avocado, roasted corn, queso fresco, heirloom tomato, bacon, creamy cilantro dressing,
Cholula gastrique
The Gafford Caesar 15 VEG
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
add anchovies 2
Farm Stand 15
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
Green Goddess Bowl 18 VEG
Summer greens, seedless cucumber, shaved fennel, edamame, avocado,
toasted seeds and kernels,
pickled red onion, grapefruit,
green goddess vinaigrette
VEG (Vegetarian) VEGN (Vegan) GF (Gluten Free)
*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.
ENTREES
*THE BURGER 20
8oz blend of brisket, short rib and ground chuck – mature cheddar
cheese – veggies, served on a buttered brioche bun and served with
house kettle chips
add: bacon or guacamole 2
THE GAFFORD 65
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add: Maytag bleu cheese 4 • 1 crab cake 9 • 3 blackened shrimp 16
MABEL’S FRIED CHICKEN 25
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed local potatoes and local vegetables
*8oz BEEF FILET MIGNON 56 GF
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce overgarlic confit mashed local potatoes and local vegetables
add: Maytag bleu cheese 4 • 1 crab cake 9 • 2 blackened shrimp 15
SOUTHERN STYLE MEATLOAF – While it lasts 28
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed local potatoes and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
*MAPLE BRINED DOUBLE BONE PORK CHOP 40 GF
16oz double bone Duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed local potatoes and local vegetables
SCOTTISH SALMON 31 GF
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
BLACK ANGUS SHORT RIB 36
Overnight braised short rib topped with herb roasted wild mushrooms and finished with a roasted garlic and heirloom tomato demi-glace over garlic confit mashed local potatoes and local vegetables
LOCAL SWORDFISH 38
Fire Grilled, Lobster Spinach Queso, Pico De Gallo, served over wild grains and local vegetables
CHILEAN SEABASS 44
Pan roasted, Key Lime butter sauce,
mango-fennel slaw served with wild grains
and local Vegetables
SWEET CORN RISOTTO 28 GF
Braised leek, Allens sweet corn, Arborio rice,
fine herbs, finished with mascarpone cream
and marinated tomato salad
SOUTHERN SCALLOP & GRITS 37 GF
Pan blackened diver scallops over creamed jalapeno-cheese grits, cilantro, smoked bacon, chimichurri aioli, chili thread
ROASTED CHICKEN 27 GF
Chile Brined, Carnitas Style Rub, Romesco
Sauce over garlic confit mashed local potatoes
and local vegetables
HANGER STEAK 45 GF
Ancho-garlic marinated and fire grilled 10oz black angus hanger served with cowboy butter
and charred poblano demi over garlic confit mashed local potatoes and local vegetables
DESSERTS
7 layer
Carrot Cake 16 VEG
with cream cheese icing
Ricks
Peanut Butter Pie 15 VEG
with chocolate cookie crust and fresh whipped cream
Red Velvet Cake 17 Veg
Southern style red velvet with
cream cheese frosting
Strawberry Shortcake
Creme Brulee 17 Veg
Strawberry and vanilla bean custard, macerated strawberries, pound cake, fresh whipped cream
Menu updated June 11, 2024